Chocolate Chip Cookie Recipes Tips

Bake Sale Favorite Oatmeal Chocolate Chip Cookies

It won't be long until school starts and the children start hosting bake sales. As you review your bake sale cookie repertoire, you might be searching for new recipes to add to your collection. This oatmeal chocolate chip cookie recipe is always a favorite in our town, selling fast at bake sales and sporting events.

Preheat your oven to 350 degrees.

The recipe calls for the following ingredients:

2 cups butter

2 cups brown sugar

2 cups white sugar

4 eggs

4 cups unbleached flour

5 cups old-fashioned oatmeal

1 teaspoon salt

2 teaspoons baking soda

2 teaspoons baking powder

24 oz. bag of chocolate chips

3 cups chopped pecans

Using you blender or food processor, powderize the 5 cups of oatmeal. This is best done in small increments, so take your time.

In a small bowl, cream the butter and sugars together, adding the eggs and vanilla slowly. Once done, set this bowl aside.

In a large bowl, combine the remaining dry ingredients, the flour, oatmeal, salt, baking soda and baking powder. Once completed, add the liquid ingredients to the dry and continue to stir or mix with an electric mixer. When you have completed that step, remove the electric mixer. Add the chocolate chips and the chopped pecans to the batter and stir well with a wooden spoon.

Using a cookie sheet lined with parchment paper, make golf-ball sized balls of dough and place 2” apart on the cookie sheet. When all the dough balls are in place, flatten slightly with the bottom of a glass.

Bake for eight to 10 minutes. Do not overbake. Allow cookies to cool for a couple minutes on the cookie sheet and then transfer to a cooling rack until completely cooled.

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The Traditional Oatmeal Raison Chocolate Chip

If you have oatmeal lovers in your house, they will love this recipe. Raisins, chocolate chips and oatmeal blend together to make a delicious treat for everyone.

This recipe is very easy to make. It takes about 20 minutes to prepare the batter and make sure that you have gathered all of the ingredients in one place. Preheat the oven to 375 degrees. This recipe will make approximately 32 cookies, so if you live with oatmeal raisin chocolate chip cookie lovers, you might want to make a double batch.

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 sticks of unsalted butter, at room temperature

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 ½ cups old-fashioned rolled oats

1 ½ cups raisins

12 oz semisweet chocolate chips

In a medium sized bowl, combine all of the dry ingredients: flour, baking soda and salt. Set this bowl aside.

In a large bowl, combine the butter and sugars; mix with an electric mixer until the mixture is light and fluffy. Add the eggs and vanilla and mix until well combined. Slowly add the dry ingredients into the bowl, mixing until combined. Add oats, raisins and chocolate chips and mix gently until all of the ingredients are well blended.

Using a tablespoon, drop large spoonfuls onto a baking sheet that is lined with parchment paper. Keep the cookies about 1 ½ inches apart to allow for the spreading of the dough.

Bake for 10 to 12 minutes, rotating cookie sheets halfway through. Cookies are done when they are a golden brown but still soft to the touch. Allow them to cool for five minutes before removing from cookie sheet.

Cookies can be stored for up to five days in an airtight container.

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Espresso Chocolate Chip Drop Cookie Has Robust Taste

This cookie is not only cute, it is delicious. The combination of the chocolate and the espresso make a delicious treat for any coffee break.

32 milk chocolate candy drops

2/3 cup butter flavored shortening

½ cup granulated sugar

½ cup firmly packed light brown sugar

1 egg

1 tablespoon milk

½ teaspoon brandy extract

1 ½ cup all-purpose flour

1 teaspoon French roast ground espresso coffee

½ teaspoon baking soda

¼ teaspoon salt

½ cup chopped walnuts (optional)

1/3 cup semi-sweet chocolate chips

1/3 cup milk chocolate chips

It is always good baking practice to gather all of the ingredients in one space, making sure that you have all the necessary items prior to beginning the baking process. Taking the time to add this step into your baking experience will prevent the frustration of being halfway through creating the batter only to discover you are out of something and need to run to the market.

Preheat the oven to 375 degrees.

Remove the foil wrappers from the milk chocolate drop candies.

In a small bowl combine the flour, ground coffee, soda and salt. In a larger bowl, mix the shortening, sugars, eggs, milk, vanilla and brandy extract. Mix at medium speed with an electric mixer until well blended. Once these ingredients are well blended, slowly add the dry mixture into the wet, at a very low setting on your electric mixer.

Hand stir the nuts and chocolate chips into the batter.

These cookies are best when dropped by rounded teaspoon, 2” apart onto an ungreased cookie sheet or a cookie sheet lined with parchment paper. Bake for eight to 10 minutes, until light brown around the edges. Make sure that you do not overbake, as you want the centers to be slightly soft. Carefully set one of the milk chocolate drops into the center of each cookie.

Allow cookies to cool on the baking sheet for one to two minutes before moving to a cooling rack. This recipe should make approximately 32 cookies.

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Carrot Chip Cookies: An Interesting Spin on the Chocolate Chip Cookie

Who says you can't get your vegetables while eating a cookie? Carrot chip cookies use white chocolate chips to create a wholesome and delicious spin on the traditional chocolate chip cookie. While the title may fool you, these cookies are delicious. If you are worried your guests won't like them, don't tell them the name of the cookie until they have tasted it. Once they have tried one, they will be back for more.

The recipe is easy to create, using the following ingredients:

1 ½ cups all-purpose flour

1 ¼ teaspoon ground cinnamon

¾ teaspoon baking soda

½ teaspoon ground nutmeg

½ cup butter

1/3 cup packed light brown sugar

½ cup granulated sugar

1 large egg

¾ cup coarsely grated carrots

½ cup walnuts

2/3 cup white chocolate chips

Preheat the oven to 350 degrees.

In a medium sized bowl, combine the following dry ingredients: flour, cinnamon, baking soda and nutmeg. Mix well. In another smaller bowl, cream the butter, sugars and egg in a large bowl. After the ingredients are creamy and smooth, blend in the grated carrot slowly making sure it is well combined with the mixture. Slowly add the nuts and white chocolate chips to the large bowl of ingredients. These are easiest to prepare if dropped by spoonful onto an ungreased cookie sheet or a cookie sheet lined with parchment paper. Bake for 12 to 14 minutes until edges are lightly browned. The tops of the cookies will be soft to the touch. Allow cookies to cool slightly on the baking sheet before transferring to a cooling rack.

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A Delicious Twist on the Traditional Chocolate Chip Cookie

The double chocolate mint chip cookie is a popular alternative to the traditional chocolate chip cookie. This minty morsel is very popular with kids and adults alike. It isn't made in the traditional way of most cookies, so it is very important to read the directions prior to beginning the baking process. Although it is a bit more difficult than most recipes, due to a few additional steps, the result is well worth the extra effort.

The ingredients list includes:

3 cups mint chocolate chips, divided

2 ½ cups flour

1 teaspoon salt

1 cup margarine

1 cup brown sugar

½ cup sugar

1 teaspoon vanilla

2 eggs

1 cup chopped nuts

Gather all ingredients into one area, making sure that you have everything you need. Preheat the oven to 375 degrees Fahrenheit.

Melt 1-½ cups of the mint chocolate chips in a double boiler or in the microwave oven. If using a double boiler, use warm not boiling water. If using the microwave method, stir the chips every minute, until smooth. Allow the melted chocolate to cool to room temperature. In a bowl, combine the remaining dry ingredients; flour, baking soda, and salt. Set aside. In another bowl, combine the softened margarine, brown sugar, sugar and vanilla until smooth and creamy. To this mixture, add the melted chocolate and eggs, beating until well mixed. Gradually add the dry ingredients to this mixture. Stir in the remaining mint chocolate chips and the nuts.

After the mixture is complete, drop by spoonfuls onto an ungreased cookie sheet. Bake for eight to nine minutes at 375 degrees. Allow the cookies to cool for two to three minutes before removing from cookie sheet; cool completely on a wire cookie stand. This recipe makes about 36 cookies.

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A Healthy Recipe for Diabetic Chocolate Chip Cookies

Many people diagnosed with diabetes think that they are no longer allowed to enjoy the “sweet life.” However, with a little bit of research it is easy to locate recipes that enable diabetics to enjoy all the different flavors of the life they once knew.

Prior to mixing any of the ingredients, preheat the oven to 350 degrees Fahrenheit. Before you begin to bake, gather all of your baking supplies and make sure that you have all the ingredients that the recipe requires. Taking the time to organize your work area and the ingredients will help to create a pleasant baking experience.

The recipe for diabetic sugar cookies is a very basic and easy to follow. The ingredients are:

½ cup butter

¼ cup brown sugar substitute

1 egg or egg substitute

1 ½ cups whole-wheat flour

½ cup oatmeal

½ teaspoon salt (optional)

1-teaspoon baking powder

½ cup skim milk

½ cup semi-sweet chocolate chips

Cream the brown sugar substitute with the butter, add egg and vanilla, cream until light. Once done, add the milk and the dry ingredients alternately. When done, stir in chocolate chips. Drop by teaspoon onto a cookie sheet covered with parchment paper or slightly greased. Bake for 12 to 15 minutes or until brown and crispy.

This is a tasty recipe that will allow diabetics to enjoy cookies without risk to their health.

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Chocolate and Peanut Butter Chip Cookies

Chocolate and peanut butter go hand in hand. This delicious flavor combination comes together with this simple cookie recipe.

Ingredients:

8 ounces (1 cup) semi-sweet chocolate, melted and cooled
1 cup (2 sticks) butter, at room temperature
1 cup packed light brown sugar
1/2 cup white sugar
1 teaspoon kosher salt
1 tablespoon vanilla
2 eggs
2 cups all-purpose flour
1/2 cup cocoa powder
2 teaspoons baking soda
2 bags peanut butter chips

Preheat the oven to 350 degrees. In a large bowl, cream together the sugars, butter, and egg. Add in the vanilla, melted chocolate, and kosher salt. With a mixer, blend together well.

In a separate bowl, mix the remaining dry ingredients except the peanut butter chips. Add the dry ingredients to the chocolate mixture and combine well. Fold in the peanut butter chips.

Drop spoonfuls onto a non-greased cookie sheet. Place in the oven and adjust the temperature to 325 degrees. Bake for 12 minutes. Remove the cookies from the oven and allow them to continue to "cook" on the hot pan for another five to seven minutes. Remove from the cookie sheet and cool on a wire rack.

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